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portobello mushroom and rice soup

portobello mushroom and rice soup

ingredients

  • 8 oz. mushrooms sliced
  • 1 chopped onion
  • 2 cloves garlic minced
  • 1 Jar of Portobello Mushroom Tapenade
  • 1 1/2 T butter
  • 4 cups chicken stock
  • 1/4 cup arborio rice
  • 1/2 cup heavy cream Extra Virgin Olive Oil

instructions

  1. In a large saucepan, cook sliced mushrooms, chopped onions and minced garlic with the butter until soft.
  2. Add entire jar of Portobello Mushroom Tapenade and 4 cups of chicken stock.
  3. Add 1/4 cup of arborio rice and simmer over low heat for 30 minutes and until slightly thickened.
  4. Stir in 1/2 cup of heavy cream and heat until very hot.
  5. Serve with a swirl of extra virgin olive oil on top (optional).


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